Roasted rack of venison with potato kromeskies

 Watch Chef Brown prepare this dish

When you really need to impress your guests, be they your boss or your mother-in-law, nothing has the wow-factor like a frenched rack of farmed venison. Cooked whole, served and carved at the table, your friends will be talking about it for weeks.

For the kromeskies

In a casserole or heavy bottomed pot, place the braising meat on the mirepoix and cover with liquids. Add thyme and garlic.

Cover and leave to braise for approximately 40 minutes. Cool in the liquid and then pull the meat apart into strands. Reserve juice for sauce.

Mix the meat strands with potatoes, nutmeg, pinch of salt, chopped parsley and pepper. Shape into 4cm long sausages.

Once cool; roll in seasoned flour, egg wash and then breadcrumbs.

For the venison

Wash cherry tomatoes. Season the rack with salt and ground 4 peppercorn mix.

Sear the venison on a hot plate and roast in the oven at a moderate temperature (180 ̊C) for 15 minutes. Add the tomatoes for the last 5 minutes.

Remove meat from the roasting pan and leave to rest.

Heat the oil in a pan. Wash and slice mushrooms, then sauté until cooked.

To serve

While the venison is resting; deep-fry the kromeskies, deglaze the venison roasting pan with the braising liquid and reduce to a sauce consistency.

Arrange 1 chop with 2 kromeskies on a bed of sautéed mushrooms and add cherry tomatoes to garnish.

Serve with steamed seasonal vegetables.

Serves 8

Preparation: 1 hour

Time to cook: 30 mins

Roasted rack of venison with potato kromeskies


Frenched rack

x1 8 rib venison frenched rack
1 dozen cherry tomatoes
pinch of salt
ground 4 peppercorn mix
dash of oil
500g button or assorted field mushrooms

To serve

seasonal vegetables

For the kromeskies

400g braising steak or shank
1 cup of vegetable mirepoix (finely diced onion, carrots and celery)
1 cup red wine
1 cup meat stock
4 large waxy potatoes (cooked and mashed with a little butter and milk)
pinch of nutmeg
pinch of salt
2 tbsp parsley, chopped
ground white pepper
seasoned flour
3 egg yolks and a dash of milk or beaten cream to make egg wash
3 cups breadcrumbs

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